US1044758A - Process of manufacturing porous chocolate. - Google Patents
Process of manufacturing porous chocolate. Download PDFInfo
- Publication number
- US1044758A US1044758A US70822412A US1912708224A US1044758A US 1044758 A US1044758 A US 1044758A US 70822412 A US70822412 A US 70822412A US 1912708224 A US1912708224 A US 1912708224A US 1044758 A US1044758 A US 1044758A
- Authority
- US
- United States
- Prior art keywords
- chocolate
- mass
- sugar
- fat
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000019219 chocolate Nutrition 0.000 title description 29
- 238000004519 manufacturing process Methods 0.000 title description 4
- 238000000034 method Methods 0.000 title description 4
- 244000299461 Theobroma cacao Species 0.000 description 35
- 235000000346 sugar Nutrition 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 235000009470 Theobroma cacao Nutrition 0.000 description 7
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 239000011230 binding agent Substances 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000000899 Gutta-Percha Substances 0.000 description 1
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
- 240000000342 Palaquium gutta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229920000588 gutta-percha Polymers 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Definitions
- This invention has for its object to pro- Vide an improved process for the manufacture of porous chocolate from a mixture of cocoa and sugar which is comparatively poor in fat.
- a chocolate mass which is poor in fat can be worked only to a moderate extent in the mixing and grinding machines, because if it is worked beyond a certain degree it loses its plasticity owing to the fact that the cocoa butter is absorbed by the sugar to an increasing extent as the sugar becomes finer.
- the chocolate must therefore be richer in fat (which is the binding agent) the greater the degree of fineness to which the chocolate is ground, that is to say, the finer the sugar has become. For this reason it has been proposed to add a small quantity of water, say about 1 to 15- per cent, to the chocolate mass that is poor in fat before or during its treatment in the mixing or grinding machine.
- This Water serves to keep the sugar somewhat moist so that the latter will absorb less of the fat which is required to bind the cocoa and sugar together for producing a choco late mass that can be molded. It has also been proposed for the purpose of enabling a chocolate mass poor in fat to be worked up more in the mixing machines and grinding roller mills and yet remain plastic to add to such chocolate some more water (up to 4 per cent.) together with a binding agent, for instance agar-agar, starch flour, gelatin or a silicate of an alkali, which is dissolved or swelled in the added water. The cocoa fat then forms with the water and the binding agent, when worked up, an intimate emulsion which imparts to the con stituents of the chocolate mass a consistency that will allow of molding the same.
- a binding agent for instance agar-agar, starch flour, gelatin or a silicate of an alkali, which is dissolved or swelled in the added water.
- the present invention consists substantially in the use of a concentrated solution of sugar as a means of binding together the constituents of the chocolate mass.
- i ccording to this invention there are added to a chocolate mass that is poor in fat, about 5 to 10 per cent. of water which forms with a part of the sugar a syrup when heated during the working.
- the cocoa mass, water and sugar or syrup are worked up together in the mixing machine into a homogeneous mass which in contradistinction from ordinary chocolate cannot be molded into cakes in the usual chocolate molds.
- the large amount of added water allows however of finely grinding the nonmoldable mass in roller mills so that the said mass forms on the surface of the rollers tough thin sheets resembling guttapercha, which are scraped off into a receptacle.
- 70 parts of sugar are intimately mixed in a mixing machine with 5 to 10 part-s of water and 30 parts of cocoa mass containing about 50 to per cent. of fat.
- a uniform mass has been produced the same is worked up in a roller grinding mill such as is otherwise used as a rule only for a chocolate mass rich in fat.
- the chocolate mass acquires a tough consistency and forms on the surface of the rollers thin guttapercha-like layers which are scraped off and collected in boxes wherein they unite to form a spongy porous mass.
- This mass when cold is divided into blocks.
- the water that is not bound by the sugar is then allowed to evaporate and the spongy blocks are divided by sawing or cutting into cubes,
- the melting of this improved chocolate in eating is due to the circumstances that the sugar in the mass owing to the fineness and high degree of porosity of the latter is immediately dissolved by the saliva.
- the chewing of the improved chocolate produces therefore a thorough mixing of the saliva with the mass whereby its digestion is promoted in an extraordinary degree.
- the melting sensation on the tongue is due to the liquefaction by the heat of the cocoa fat which is present in abundance, and the pulp which is thus formed in chewing is naturally not prepared so favorably for digestion.
- the sugar (saccharose) in the mixture may be replaced wholly or partly by other kinds of sugar, for instance glucose.
- the contained sugar adapted to retain moisture prevents the mass from becoming too dry and crumbly.
- porous chocolate consisting in working up a mass of sugar, cocoa and water in grinding and mixing machines, scraping off the tough layers on the surface of the machine rollers and collecting said layers in a receptacle for uniting to form a porous mass, allowing the free water to evaporate from the mass, and then dividing the mass into blocks, substantially as described.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Description
RICHARD DIERBACH, OF HAMBURG, GERMANY.
PROCESS OF MANUFACTURING POROUS CHOCOLATE.
No Drawing.
Specification of Letters Patent.
Application filed July 8, 1912.
Patented Nov. 19,1912.
Serial No. 708,224.
To all whom it may concern:
Be it known that I, RICHARD DIERBAOH, a subject of the King of Prussia, German Emperor, residing at the city of Hamburg, in the State of Hamburg, German Empire, have invented certain new and useful 1mprovements in Processes of Manufacturing Porous Chocolate, of which the following is a specification.
This invention has for its object to pro- Vide an improved process for the manufacture of porous chocolate from a mixture of cocoa and sugar which is comparatively poor in fat.
A chocolate mass which is poor in fat can be worked only to a moderate extent in the mixing and grinding machines, because if it is worked beyond a certain degree it loses its plasticity owing to the fact that the cocoa butter is absorbed by the sugar to an increasing extent as the sugar becomes finer. The chocolate must therefore be richer in fat (which is the binding agent) the greater the degree of fineness to which the chocolate is ground, that is to say, the finer the sugar has become. For this reason it has been proposed to add a small quantity of water, say about 1 to 15- per cent, to the chocolate mass that is poor in fat before or during its treatment in the mixing or grinding machine. This Water serves to keep the sugar somewhat moist so that the latter will absorb less of the fat which is required to bind the cocoa and sugar together for producing a choco late mass that can be molded. It has also been proposed for the purpose of enabling a chocolate mass poor in fat to be worked up more in the mixing machines and grinding roller mills and yet remain plastic to add to such chocolate some more water (up to 4 per cent.) together with a binding agent, for instance agar-agar, starch flour, gelatin or a silicate of an alkali, which is dissolved or swelled in the added water. The cocoa fat then forms with the water and the binding agent, when worked up, an intimate emulsion which imparts to the con stituents of the chocolate mass a consistency that will allow of molding the same.
Now the present invention consists substantially in the use of a concentrated solution of sugar as a means of binding together the constituents of the chocolate mass.
i ccording to this invention there are added to a chocolate mass that is poor in fat, about 5 to 10 per cent. of water which forms with a part of the sugar a syrup when heated during the working. The cocoa mass, water and sugar or syrup are worked up together in the mixing machine into a homogeneous mass which in contradistinction from ordinary chocolate cannot be molded into cakes in the usual chocolate molds. The large amount of added water allows however of finely grinding the nonmoldable mass in roller mills so that the said mass forms on the surface of the rollers tough thin sheets resembling guttapercha, which are scraped off into a receptacle. In this receptacle the said layers collect to form a loose spongy mass from which the moisture that is not bound by the sugar evaporates during storage. In this manner there is produced a very porous and crumbly chocolate mass of melting character such as has not been attainable hitherto in the working of chocolate masses that are poor in fat.
It has already been proposed after working up a chocolate mass that is rich in fat, in a roller grinding mill, to scrape it off the rollers into molds for the purpose of making chocolate of bark-like appearance such chocolate can, however, be made only from chocolate mass that is rich in fat.
The following is an example of the carrying out of the present invention. 70 parts of sugar are intimately mixed in a mixing machine with 5 to 10 part-s of water and 30 parts of cocoa mass containing about 50 to per cent. of fat. When a uniform mass has been produced the same is worked up in a roller grinding mill such as is otherwise used as a rule only for a chocolate mass rich in fat. After repeated treatment in the mill the chocolate mass acquires a tough consistency and forms on the surface of the rollers thin guttapercha-like layers which are scraped off and collected in boxes wherein they unite to form a spongy porous mass. This mass when cold is divided into blocks. The water that is not bound by the sugar is then allowed to evaporate and the spongy blocks are divided by sawing or cutting into cubes,
disks, etc. In contradistinction to molded chocolate of equal poorness in fat the im proved chocolate mass is of considerably greater fineness and has a very pleasant delicate flavor, it melts readily on the tongue.
The melting of this improved chocolate in eating is due to the circumstances that the sugar in the mass owing to the fineness and high degree of porosity of the latter is immediately dissolved by the saliva. The chewing of the improved chocolate produces therefore a thorough mixing of the saliva with the mass whereby its digestion is promoted in an extraordinary degree. In the case of the melting chocolates hitherto known the melting sensation on the tongue is due to the liquefaction by the heat of the cocoa fat which is present in abundance, and the pulp which is thus formed in chewing is naturally not prepared so favorably for digestion. The sugar (saccharose) in the mixture may be replaced wholly or partly by other kinds of sugar, for instance glucose. The contained sugar adapted to retain moisture prevents the mass from becoming too dry and crumbly.
I claim:
The process of manufacturing porous chocolate consisting in working up a mass of sugar, cocoa and water in grinding and mixing machines, scraping off the tough layers on the surface of the machine rollers and collecting said layers in a receptacle for uniting to form a porous mass, allowing the free water to evaporate from the mass, and then dividing the mass into blocks, substantially as described.
In testimony whereof I aflix my signature in presence of two witnesses. v
RICHARD DIERBACH.
l/Vitnesses:
ERNEST H. L. MUMMENHOFF, FRANCIS R. STEWART.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US70822412A US1044758A (en) | 1912-07-08 | 1912-07-08 | Process of manufacturing porous chocolate. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US70822412A US1044758A (en) | 1912-07-08 | 1912-07-08 | Process of manufacturing porous chocolate. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US1044758A true US1044758A (en) | 1912-11-19 |
Family
ID=3113032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US70822412A Expired - Lifetime US1044758A (en) | 1912-07-08 | 1912-07-08 | Process of manufacturing porous chocolate. |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US1044758A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2480935A (en) * | 1945-08-09 | 1949-09-06 | Gen Foods Corp | Chocolate products |
| US2969285A (en) * | 1959-03-30 | 1961-01-24 | Ambrosia Chocolate Company | Chocolate chip type flavoring for ice cream and method of preparing the same |
| US4837042A (en) * | 1983-12-20 | 1989-06-06 | Agro-Industria Innovacios Vallalat | Fruit-containing chocolate products and process of their preparation |
| US6025002A (en) * | 1996-05-10 | 2000-02-15 | Kraft Foods, Inc. | Method of removing off-notes from cocoa products |
| US20100266741A1 (en) * | 2009-04-17 | 2010-10-21 | Gabriele Margarete Kopp | Process For Producing High Flavour Cocoa |
-
1912
- 1912-07-08 US US70822412A patent/US1044758A/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2480935A (en) * | 1945-08-09 | 1949-09-06 | Gen Foods Corp | Chocolate products |
| US2969285A (en) * | 1959-03-30 | 1961-01-24 | Ambrosia Chocolate Company | Chocolate chip type flavoring for ice cream and method of preparing the same |
| US4837042A (en) * | 1983-12-20 | 1989-06-06 | Agro-Industria Innovacios Vallalat | Fruit-containing chocolate products and process of their preparation |
| US6025002A (en) * | 1996-05-10 | 2000-02-15 | Kraft Foods, Inc. | Method of removing off-notes from cocoa products |
| US20100266741A1 (en) * | 2009-04-17 | 2010-10-21 | Gabriele Margarete Kopp | Process For Producing High Flavour Cocoa |
| US8715766B2 (en) | 2009-04-17 | 2014-05-06 | Kraft Foods R&D, Inc. | Process for producing high flavour cocoa |
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